Ingredients
1 package (1/4 ounce) active dry yeast1-1/2 cups warm water (110° to 115°)1/2 cup warm 2% milk (110° to 115°)3 tablespoons sugar3 tablespoons olive oil2 teaspoons salt5 to 6 cups bread flour1 cup shredded Parmesan cheese1/4 cup chopped oil-packed sun-dried tomatoes3 teaspoons dried basil1 teaspoon hot pepper sauce
Preparation
In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
